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- 2 pounds unpeeled or peeled deveined shrimp, preferably wild American
- 2 tablespoons fresh oregano leaves
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 2 teaspoons hot chili paste (such as sambal oelek)
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (1 stick) unsalted butter, cut into tablespoons
Using small kitchen scissors, cut shrimp shells along the curved backs. Remove vein, keeping shell intact. (Skip this step if using peeled deveined shrimp.) Toss shrimp and next 9 ingredients in a large bowl.
Place four 16x12" sheets of heavy-duty foil on a work surface. Divide shrimp mixture among sheets. Fold all foil edges toward the center to accommodate the liquid; do not crimp. Add 2 Tbsp. butter and 1/4 cup water to each. Crimp tightly to seal. Preheat oven to 325°. Arrange packets in a single layer on a rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or preheat a gas grill to medium-high. Bake or grill until shrimp are just opaque in center (carefully open 1 packet to check; steam will escape), about 30 minutes. Carefully cut open packets.
Nutritional ContentOne serving contains: Calories (kcal) 470 Fat (g) 26 Saturated Fat (g) 15 Cholesterol (mg) 410 Carbohydrates (g) 8 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 46 Sodium (mg) 1540Reviews Section
All ingredients in this recipe:
undefined, undefined (Sweet Paprika, Ground Cayenne Pepper, Ground Cumin, Smoked Paprika, Celery Seeds, Dried Basil), undefined (White Balsamic Vinegar [aged white wine vinegar and must of white grapes], Stone-Ground Mustard [water, organic mustard seeds, organic vinegar, salt, organic spices], Lemon Juice [lemon], Olive Oil [olive oil]), Carrots, Bell Peppers, Celery, undefined, Scallions, undefined, Cauliflower, undefined (Ground Tomatoes [organic tomatoes, organic tomato puree, sea salt, citric acid], Sweet Paprika, Smoked Paprika, Dried Oregano, Ground Cumin, Red Wine Vinegar [aged red wine vinegar])
Contains No Allergens
Allergens may be reflected in pantry items listed in the “What You’ll Need” section of the recipe card.
Generic USDA information is used in the nutritional analysis, ingredient list, and allergen declaration of pantry items. Pantry items are found in the "What You'll Need" section of the recipe card.
Manufactured on equipment that processes products containing egg, fish/shellfish, milk, sesame, soy, peanuts, and tree nuts.
20 ounces V8 vegetable juice (tomato juice or bloody Mary mix if you prefer)
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon fresh cilantro, chopped
1 teaspoon fresh chopped parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 tablespoon lime juice
1 cup tomatoes, fresh chopped 1/4"
1/2 cup cucumber, seeded, diced 1/4"
1/4 cup celery finely chopped
1/4 cup green onions chopped 1/4"
1/4 cup bell pepper
salt, to taste
black pepper, to taste
1 cup cooked peeled and deveined shrimp 100-200 count
Shrimp Po’Boys With Creole Remoulade Sauce
Today is Mardi Gras! Time to celebrate this festive holiday with a typical sandwich from The Bayou: a delicious Shrimp Po’boys with a tangy Creole Remoulade Sauce. Crunchy, tangy, spicy and so savory. You’ll feel like you are dancing in the streets of New Orleans.
You might be wondering, what does a latin jew know about authentic creole and cajun cuisine? I honestly have never been to Lousiana and would love to. But I learned all about it when I was studying Culinary Arts. We had a class all dedicated to Southern Cooking and instantly fell in love with the rich culture of this cuisine. Not only it is not afraid to go bold. Everything adds a layer upon layer of flavor, the dark roux, the holy trinity, cajun spices.. I love it! Plus the history behind every dish is fascinating.
For today’s Mardi Gras celebration I knew I wanted to make an authentic dish. But since there’s a lot to choosing from, I kept going back and forth between the Shrimp Po’Boys and the Étouffée. At the end, I wanted something portable and light. Next year I will surely do the other dish and add some spicy Andouille Sausage for flavoring.
Making these Shrimp Po’Boys is very easy. I bread the shrimp, oven fry it and then serve it inside Hoagie Roll packed with watercress, tomatoes, and shrimp. To top it all off, I drizzle some delicious Creole spiced remoulade sauce and boy oh boy! It’s amazing. My husband couldn’t wait for me to finish taking pictures of the sandwiches. As soon as I turned the camera off, he came barging and took both of the sandwiches. Poor guys never had a chance! In 2 minutes they were all gone. I had to eat my shrimp inside a pita. Bad hubby!
To top it all off, I drizzle some delicious Creole spiced remoulade sauce and boy oh boy! It’s amazing. My husband couldn’t wait for me to finish taking pictures of the sandwiches. As soon as I turned the camera off, he came barging and took both of the sandwiches. Poor guys never had a chance! In 2 minutes they were all gone. I had to eat my shrimp inside a pita. Bad hubby!
As soon as I turned the camera off, he came barging and took both of the sandwiches. Poor guys never had a chance! In 2 minutes they were all gone. I had to eat my shrimp inside a pita. Bad hubby!
To oven fry, the Shrimp all you have to do is soak them in a milk and egg mixture for about 10-15 minutes. Then insert them into a zip top bag that has been previously filled with cornmeal and shake.
Place the breaded shrimp on a cookie sheet lined with a baking rack and spray some non-stick spray on top of each one. Bake and eat!
I use quick-cooking grits. There isn&rsquot much to making grits besides flavoring them afterward. You&rsquore basically following the package directions according to the amount you want. The instructions here are for 4-5 servings of 5-minute grits.
Bring to boil 2 cups of chicken stock or water over medium heat. Stir in the grits. Allow them to thicken and cook thoroughly, about 5 minutes stirring consistently. Once they are done, remove the pot from the heat and add the butter, cream, and cheese.
15 Burgers to Drool Over For 4th Of July And Beyond
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This spicy shrimp macaroni salad is a fantastic easy summer dish, in part because it only takes a few ingredients! Here’s what you’ll need:
- macaroni or small shellpasta – I like the look of shell pasta, but you definitely can’t go wrong with elbow macaroni! Feel free to use whole wheat, chickpea, or any alternative type of pasta you like.
- cooked medium shrimp – makes this dish so easy! I bought a bag of frozen medium cooked shrimp, so all I had to do was thaw the shrimp and cut it into chunks!
- chopped celery and green onions – gives your salad a nice crunch! You can also add any other veggies you have on hand — I’ve seen this salad made with broccoli florets, green peppers, and white onions. Feel free to play around with what you’ve got!
- mayonnaise – crucial to give this shrimp macaroni salad that creamy consistency! I prefer Hellmann’s because it produces a creamier result.
- ranch dressing – secret weapon! Adds a lot of flavor and more creaminess. I can’t be the only Midwestern girl that grew up putting ranch on everything!
- Cajun or Creole seasoning – I use Tony Chachere’s, but feel free to use any that you prefer!
- fresh lemon juice – just to brighten it up and complement the Cajun seasoning.
- salt & pepper – you can add salt and pepper according to your preference to bring out the already amazing flavors in this shrimp pasta salad.
- hot sauce – this is optional, but for people who love their food spicy (like me), it’s really not optional. If you prefer, serve it on the side so that folks can add a little kick as the wish. I like Crystal hot sauce, but any hot sauce you like would be great!
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How to Make Seared Shrimp Po’ Boys w/ Creole Slaw
When it comes to shrimp or oyster po’ boys, they’re typically battered and deep-fried. I’d much rather lighten things up by searing the creole-seasoned shrimp and pocketing those calories for a beignet later.
You can certainly buy creole seasoning, but it’s so easy to make a batch of your own. I use the one and only Emeril Lagasse’s Creole Essence to have on hand at all times. It’s great on seafood, fish, beef, pork, and poultry. The recipe is included in the notes or you can grab it here.
It takes just a minute or two per side to sear the plump shrimp to perfection in a hot skillet. The seasoning encrusts the shrimp as they cook for deepened delicious flavor.
The creole mustard based slaw is all of ten ingredients and complements the seared shrimp perfectly. Plus, you can prep it in advance.?
Once your shrimp are ready to go, halve fresh rolls and slather them with remoulade or mayo, add crisp Boston lettuce, and pile on the shrimp. Topping with the tangy slaw and some pickles add super scrump flavor and crunch. Roll up your sleeves and enjoy. Cheers to Mardi Gras, friends!
Here are more mouthwatering quick & easy dinner ideas!
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Add a healthy green salad to your meal, or try this refreshing Kiwi Cucumber Salad with Walnuts and Mint. This crisp heart-healthy salad contrasts beautifully with this spicy rice dish.
Cover and refrigerate any leftovers of this New Orlean's style shrimp fried rice promptly. Reheat in a covered dish in the oven at 350°F for 15-25 minutes or until heated through.
So, when you're looking for something different to spice up your meal plans, try this one-pot 30-minute Cajun Shrimp Fried Rice. You might also like this Lemon Garlic Shrimp and Snow Pea Stir Fry and Indonesian Fried Rice (Nasi Goreng), more 30-minute meals!
This post was originally published in 2017. I have tweaked the recipe and updated it with new photos and information to make it more useful.
I adapted this recipe from Food Network's Cajun Crawfish Fried Rice.